3 to 4 red bell peppers, yellow or green can also be used, cut into halves.
For the stuffing of the peppers:
- Couscous – 1 cup
- Olive oil – 2 tbsp
- Garlic – 1 tsp chopped
- Onions – 1 no chopped
- Boiled chickpeas – 1/4 cup
- Boiled green peas – 1/4 cup
- Mint and coriander – 2 tbsp each
- Salt, pepper, herbs, chili flakes to taste
- Chopped tomatoes – 1 small
- Tahini paste – 2 tsp
- Grated cheese – 2 tbsp
- Lime juice – 2 tbsp
- Assorted nuts like cashews and raisins for garnish
- Prepare all the ingredients for the recipe.
- Apply little olive oil on the cut peppers and place them in an oven for 10 to 12 mins at 150 degrees celsius, remove and keep aside.
- Heat oil, add garlic, onions, saute them for 2 mins, add in the rest of the ingredients one by one and mix well.
- Add the couscous with double the quantity of hot water, add in the seasonings and spices, cover and let it simmer until its cooked.
- Turn off the flame, add in the lime juice, cheese, tahini paste and mint-coriander, mix well.
- Stuff the peppers with this yummy filling and garnish with seeds like flax or pumpkin or some greens and nuts for garnish.
- For a simpler option try using semolina or sooji in place of the couscous and make it similarly with a touch of Indian spice or tempering with mustard and curry leaves and some coconut towards the end.
- For options on non-veg, we can use sliced chicken tikka with the couscous, grilled cubes of paneer, soy chunks, grilled or baked eggplant in tomato sauce, poached fish or prawns, sliced roasted meat as well.